Polenta is among the best-known typical Bergamo dishes, and taragna is a very tasty variation of the classic polenta, typical of the Bergamo and Valtellina valleys. It is made with cornmeal and buckwheat flour and is enriched with cheese.
The word taragna is probably derived from ‘tarèl’, or the long stick with which polenta is stirred. In the Brembana Valley, Branzi and Formai de Mut are used to make taragna, and for flour a mixture between buckwheat, which gives it the kind of dark color, and yellow cornmeal.
Corn in the Brembana Valley is produced by Brembian cereal farmers who grind in the Cusio mill.
Proceedings
Put water in a copper, cast-iron, or steel pot with a thick bottom and rounded corners, and bring it to a boil.
Add salt and pour in flour by sprinkling, stirring vigorously to prevent lumps from forming. The polenta should cook for at least 40-50 minutes.
Cut the Branzi and Formai de Mut into small pieces. Turn the heat down to low and incorporate them into the polenta, stirring until they are completely melted. When the cheese is well blended, turn off the heat and add the butter flavored with sage and garlic. With the heat off, stir everything in: the polenta taragna is ready.
Add salt and pour in flour by sprinkling, stirring vigorously to prevent lumps from forming. The polenta should cook for at least 40-50 minutes.
Cut the Branzi and Formai de Mut into small pieces. Turn the heat down to low and incorporate them into the polenta, stirring until they are completely melted. When the cheese is well blended, turn off the heat and add the butter flavored with sage and garlic. With the heat off, stir everything in: the polenta taragna is ready.
Watch the video recipe
With chef Pier Milesi of Bigio restaurant.
Ingredients
For six people
- 2 liters of water;
- 20 grams of coarse salt;
- 400 grams of flour for polenta taragna (corn and buckwheat)
- 300 grams at least of Branzi or Formai de Mut cheese (70% of Branzi and 30% of Formai de Mut)
- 50 grams of butter sautéed with a clove of garlic and four sage leaves (then removed)
